This recipe title is too long, but I really needed to get all of those words in there so you’ll understand how much you need to make this Peanut Butter Fudge and Oreo Cheesecake Ice Cream. While I’m thrilled it’s September (high five for the -ber months, am I right?), it’s still pretty warm out. Unsurprisingly. So of course I’ve had the strongest ice cream craving the past week, and it needed to be sated with chocolate and peanut butter. (Special shout out to The Parent Trap for introducing us all to the pb + oreo combo.)
This Peanut Butter Fudge and Oreo Cheesecake Ice Cream follows the average no-churn ice cream recipe that starts with a can of sweetened condensed milk and 2 cups of heavy cream. Throw a block of cream cheese in there and that’s our base. Fold in chopped Oreos (I went with chocolate creme-filled just for funsies). I made homemade ganache and peanut butter sauce simply because I already had the ingredients, but feel free to use your favorite store-bought versions! There is actually a lot of dairy going on here, like even I had to acknowledge that as I was whipping everything up, so you are more than welcome to make substitutions with the mix-ins if that suits your fancy. Like you could probably get away with using non-dairy milks in the ganache and peanut butter sauce (I have not tried this), but personally, I’m not sure if there’s a substitute for heavy cream. It is what it is! (Delicious when whipped and added to frozen treats.)
Layer everything up in a 9-inch pan (springform or something with tall sides would be a good choice here) and let it freeze overnight. This is the hardest part, but it’s so worth it.
Happy no-churn ice cream making, y’all!
More Ice Cream Recipes
Peanut Butter Fudge Oreo Cheesecake Ice Cream
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Peanut Butter Sauce
- ½ cup creamy peanut butter
- 1 tbsp honey
- ½ cup heavy cream or milk
Cheesecake Ice Cream Base
- 1 8-oz block cream cheese, room temperature
- 1 14-oz container sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy cream
- 3 cups chopped Oreos
To make the ganache:
- Place chocolate chips in a heat-safe bowl. Heat cream over medium-low heat in a small saucepan. Once cream begins to bubble slightly at the edges (do not simmer or boil), remove from heat and pour over chocolate chips. Let stand for 5 minutes, then whisk until completely smooth. Cool to room temperature before using.
To make the peanut butter sauce:
- Place peanut butter and honey in a heat-safe bowl. Heat milk over medium-low in a small saucepan (you can wipe out the saucepan from before and reuse it). Once milk begins to bubble slightly at the edges (do not simmer or boil), remove from heat and pour over peanut butter and honey. Stir until smooth. Cool to room temperature before using.
To make the ice cream:
- In a large bowl, beat cream cheese with an electric mixer until creamy. Add half of the sweetened condensed milk; mix until combined and smooth. Add the remaining sweetened condensed milk and vanilla; mix well. (Mixing in batches can help prevent lumps in the cream cheese!)
- In another bowl or the bowl of a stand mixer with the whisk attachment, whisk heavy cream on high speed until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture; repeat with second half of whipped cream. Fold in Oreos.
- In a 9-inch round or square pan (or even a 9” springform pan—tall sides are a plus here!) spoon a thin layer of the ice cream base. Drizzle with ganache and peanut butter sauce. Pop the pan in the freezer for a few minutes to let the chocolate and peanut butter set a little bit. (It will be much easier to smooth the next layer of ice cream on top of the sauces this way!) Repeat layers and end with drizzles of chocolate and peanut butter on top.
- Freeze for 6 hours or overnight. (You can cover loosely with plastic wrap after about an hour or two when the ice cream has set.)